Hashemi Saba, Mollakhalili-Meybodi Neda, Akrami Mohajeri Fateme, Fallahzadeh Hossein, Khalili Sadrabad Elham
Research Center for Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Science Yazd Iran.
Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Food Sci Nutr. 2024 Feb 28;12(6):3982-3992. doi: 10.1002/fsn3.4056. eCollection 2024 Jun.
The regular intake of (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This study investigated the effect of goji berry incorporation at levels of 10, 15, 20, 25, and 30% ww on the textural, physicochemical, and sensory properties of wheat bread. Results indicated a significant enhancement of water absorption and gelatinization temperature in composite flour via the inclusion of goji berry powder ( < 0.05). Using goji berry powder up to 20% ww has shown to obtain the structure able to restore gases through the baking process and provide enhancement in a specific volume at about 10%. Alongside, the hardness of composite bread decreased, and the optimal hardness was observed at formulations containing 20% w/w goji berry powder with a value equal to 1199.95 ± 0.05 g, which is supposed to be induced by the higher specific volume and lower moisture content of bread samples. Moreover, color and sensory perception have been found to be significantly changed by goji berry substitution. Goji berry substitution up to 20% ww is found to be preferred by the consumer, and a drop in overall acceptability was observed at its higher inclusion. The technological characteristic changes induced by goji berry incorporation are induced by its gluten dilution impact. However, the gel-like structure formed by the high fiber content of goji berries compensates for this adverse impact up to 20% w/w substitution level.
经常食用枸杞被认为对促进人类健康起着重要作用。关于将其添加到包括面包在内的主食中，似乎是有效的。然而，这需要对面团特性和最终产品质量进行评估。本研究调查了添加10%、15%、20%、25%和30%（重量/重量）枸杞对小麦面包质地、理化和感官特性的影响。结果表明，通过添加枸杞粉，复合面粉的吸水率和糊化温度显著提高（<0.05）。使用高达20%（重量/重量）的枸杞粉已表明能够获得在烘焙过程中恢复气体的结构，并使比容提高约10%。同时，复合面包的硬度降低，在含有20%（重量/重量）枸杞粉的配方中观察到最佳硬度，值为1199.95±0.05克，这可能是由于面包样品的比容较高和水分含量较低所致。此外，发现枸杞替代会显著改变颜色和感官感知。消费者更喜欢高达20%（重量/重量）的枸杞替代，而在更高添加量时观察到总体可接受性下降。枸杞添加引起的工艺特性变化是由其对面筋的稀释作用引起的。然而，枸杞高纤维含量形成的凝胶状结构在高达20%（重量/重量）的替代水平下补偿了这种不利影响。
